Description
Chicken tenders take a Tex-Mex turn with these Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce.
Scale
Ingredients
Sauce
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons red taco sauce
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cumin powder
Chicken Tenders
- 4 taco-size corn tortillas
- 4 tablespoons all-purpose flour
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 large egg whites, lightly beaten
- 1 tablespoon milk
- 1 1/2 lbs chicken tenders
- 1/4 cup vegetable or canola oil
Instructions
Prepare the sauce:
- In a small bowl, combine all of the sauce ingredients. Cover and refrigerate until ready to serve.
Make the chicken:
- Tear the tortillas into strips and place in a food processor. Process until they form fine crumbs. Transfer them to a shallow bowl and add the flour, cumin and salt and mix to combine. In another shallow bowl, combine the egg whites and milk.
- Heat the oil over medium-high heat in a large skillet. Dip each of the chicken tenders in the egg mixture and then into the tortilla mixture, pressing to coat if needed. Add the chicken strips to the hot oil and cook until the chicken is golden and crispy, 2 to 3 minutes on each side. Serve with the sauce.
Recipe Notes:
source: The Recipe Girl Cookbook
Keywords: tortilla crusted chicken tenders